One Potatotwo Potato Soup White And Sweet Potato Soup Food

PURPLE SWEET POTATO SOUP

Purple Sweet Potato Soup image

Provided by Ree Drummond : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 15

Ingredients

8 slices bacon
2 pounds purple yams, cut into 1-inch cubes
3 cloves garlic, minced
2 sprigs thyme, leaves removed
1 red onion, sliced
1 tablespoon fresh oregano
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Kosher salt and freshly ground black pepper
5 to 6 cups vegetable broth
1 cup chopped roasted and salted pistachios
1/4 cup chopped fresh parsley, plus more leaves, for serving
2 tablespoons chopped fresh oregano
1/4 teaspoon turmeric
Sour cream, for serving

Steps:

For the soup: Heat a large Dutch oven over medium heat. Fry the bacon until crisp, 10 to 12 minutes. Remove to a plate and drain all but 2 to 3 tablespoons of the bacon fat from the Dutch oven. Reserve the bacon.
Add the yams, garlic, thyme, onion, oregano, cumin, coriander and then a good pinch of salt and pepper. Cook, stirring, until the onions have started to soften and the yams are coated in the bacon grease, 2 to 3 minutes. Add 5 cups of the broth and bring to a simmer. Cook until the potatoes are soft, about 15 minutes.
For the pistachio crumble: While the soup cooks, crumble the bacon and toss with the pistachios, parsley, oregano and turmeric until well combined. Set aside.
Using an immersion blender, puree the soup until smooth. Thin with the remaining stock as needed.
Serve the soup into bowls and swirl in a spoonful of sour cream to each serving. Top with the crumble and some parsley leaves.

SWEET POTATO SOUP

Sweet Potato Soup image

A puree of potatoes, with just a hint of nutmeg. Perfect for a cold day!

Provided by K Laruffa

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

2 sweet potatoes
2 white potatoes
1 turnip
½ cup heavy whipping cream
6 cups chicken broth
1 tablespoon brown sugar
1 ½ teaspoons ground nutmeg
2 tablespoons margarine
salt to taste
ground black pepper to taste

Steps:

Peel and cut vegetables into small, uniform pieces. Place in a pot, and cover with the chicken stock; use only the amount of stock needed to cover. Bring to a boil, and cook until vegetables are tender.
Place vegetables and liquid into a food processor. Puree.
Return pureed vegetables to the saucepan. Slowly stir in the cream, brown sugar, nutmeg, and butter. Add salt and pepper to taste.

Nutrition Facts : Calories 372.8 calories, Carbohydrate 39.8 g, Cholesterol 40.8 mg, Fat 18.9 g, Fiber 5.1 g, Protein 11.5 g, SaturatedFat 8.7 g, Sodium 1281.9 mg, Sugar 9.5 g

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